Traditional Sage Stuffing-My Way

I was raised on bread stuffing with sage, or sage stuffing, what ever you want to call it. Marc wasn’t. His mom stuffed the turkey with the pork filling from Tourtiere but since I cook and he doesn’t he is stuck with sage stuffing. Don’t worry about him, I make the whole tourtiere and he is happy.

For the stuffing you will need stale bread. I do not make homemade bread for stuffing, but it is awesome. I just don’t usually have time. I do like to have a mixture of breads for the stuffing, and I especially like it with a little sour dough bread added. Leave your bread slices out for about 24 hours to get good and stale. Then tear into small pieces. The amount you need depends on the size of your turkey. Sorry, it isn’t exact.

You will need one small container of dried sage, one package organic fresh sage, salt, pepper, 5 stalks celery, 2 onions, 1 stick unsalted butter, some chicken broth, and your bread.

Chop the vegetables and sage finely, and add to the bread, tossing to mix well. Add salt, pepper, and the whole small container of sage, more if you need it.Taste for seasoning. Melt the butter and pour over the bread, again, tossing to coat. Use enough broth to make it moist enough to stuff into the turkey.

Yep…that’s it!…